Hickory-Nut Cake
From The Common sense recipe book, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 88. The excerpt below is the record exactly as published.
HICKORY-NUT CAKE: One cup of butter rubbed to a cream, with two cups sugar, one-half cup sweet milk, three cups flour, one teaspoonful Eagle Baking Powder, whites of eight eggs, and one pint hickory-nut kernels
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